Linguine al Pomodoro – A classic Italian dish.

Written by Published on in Pasta dishes
Jump to Recipe Print Recipe

Linguine al Pomodoro is the quintessential Italian dish that represents the core principle of Italian cuisine: simplicity. This simple, yet delicious dish relies on only a few ingredients and their quality to pop. Pair this with a crisp white wine such as a Fiano di Avellino or Falanghina. As far as easy recipes go, this is the king of easy Italian recipes. Enjoy!

Linguine al Pomodoro

Linguine al Pomodoro is the quintessential Italian dish that represents the core pinciple of Italian cuisine: simplicity. This simple yet delicious dish relies on only a few ingredients and their quality.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 490 kcal

Equipment

  • Frying pan
  • Boiling Pot

Ingredients
  

  • 4 tbsp Extra Virgin Olive Oil
  • 20 whole San Marzano or cherry tomatoes
  • 1 clove Garlic
  • 4 leaves Basil
  • 360 grams Linguine
  • 1½ tbsp Salt

Instructions
 

Ingredient Prep:

  • Peel the garlic clove and cut it in half vertically.
  • Cut the tomatoes in half vertically.

Cooking:

  • In a frying pan, heat the olive oil and garlic on a medium-high heat.
  • Fry the garlic until it turns golden and then remove the garlic. The goal here is to give a garlic flavor to the olive oil.
  • Add the tomatoes and cook for 4-5 minutes or until the tomatoes soften and turn a golden-red color. Add ½ tbsp of salt and mix well.
  • Add the basil leaves and stir into the tomatoes and oil. Set to the side.
  • Place a pot of water to boil for the pasta.
  • When the water is boiling, add the linguine and 1 tbsp of salt.
  • Boil the pasta 2 minutes short of the recommended cook time on the package. In my case, I used DeCecco Linguine which had a cook time of 11 minutes so I cooked the pasta for 9 minutes.
  • Before the pasta is finished boiling, scoop out two ladles full of the water from the pasta and add it to pan with the tomatoes. Heat the fry-pan on medium high until the water starts to boil.
  • When the pasta is finished boiling, add it to the frying pan and cook for another two minutes until the pasta amalgamates and thickens the water into a sauce.
  • Once the sauce thickens, your pasta is ready to be eaten. Buon Appetito!
Keyword Basil, Classic Italian, Garlic, Linguine, Pasta, Pomodoro, San Marzano Tomato

Let us know what you think of the recipe in the comments! Like us on Facebook and Instagram to see more content and photos of delicious Italian food!

 

Comments are closed.